Embankment Kitchen has debuted its new range of small plate dishes, along with some great new cocktails aimed at sharing.
It’s a mix of fusion dishes with influences from all over the world. So there are sticky wings with honey, chilli, house pickled red onion and crispy seaweed (chef Josh Singleton’s favourite, by the way), crisp squid with a sharp salad and garlic aioli, and slow-cooked, glazed pork belly with crispy black pudding and pea puree.
Elsewhere, there’s mozzarella, chive vinaigrette and cherry tomatoes, served bruschetta style, Indo-Japanese-inspired cauliflower bhajis with katsu sauce, mint and pickled cucumber, and tempura king prawns with radish, coriander & kimchi salad, fresh pomegranate, and a yuzu and pomegranate dressing.
Side order plates include a rich and velvety mac and cheese, heady truffle fries, sautéed potatoes with garlic and parmesan and charred sumac sweetcorn, slathered with gochujang butter.
“The design of this new menu is to cater more for groups,” said Josh. “We have so many different people who come to the restaurant, we want to cater for as many people as we can with tasty food. So groups can come in, and they can pick and share. Small plates, lighter dishes.
“I love the salt and pepper squid, but I really love the honey chicken wings. I’ll eat wings wherever they are, they’re my favourite thing to eat. We’ve tried so many different styles and flavours, but these are the best, just so tasty. Sweet and sticky.”
The new menu is three plates for £17.50, or five for £27.50. Followers of Manchester’s Finest, however, can get an extra plate thrown in for free until September 9.
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